I like to think of quesadillas as the Mexican version of grilled cheese -- quick, inexpensive and endlessly augmentable. They're a great weeknight go-to meal, but I only have one skillet, so I have to cook quesadillas one at a time, keeping the already toasted ones in a warm oven.

"If only I had a flat-top griddle like in professional kitchens," I mused once while standing over the fourth quesadilla I had to cook. Then I glanced out the kitchen window at our new grill.

The surface area of the average grill means you can cook three to four quesadillas on it at once. Next time I made quesadillas, I slapped tortillas on my preheated grill, sprinkled them with cheese, closed the lid and cooked them until the cheese was melted, about five minutes. I folded the tortillas in half, cut them into wedges, and slid them onto plates. Dinner was on the table in one quarter the time it took with my skillet method. An added bonus: the grill lends a slightly smoky flavor and a crisp, not greasy, texture without added butter or oil used in the skillet method.

Quesadillas are great with just cheese, but in this recipe, I add strips of grilled chicken breast (just one chicken breast is enough for four people) and grilled corn shaved off the cob. A drizzle of my favorite not-too-hot sauce, Secret Aardvark Trading Co. Habanero Sauce (available at New Seasons and Food Front), sealed the deal, or the quesadilla in this case.

To round out the nutrition on this cheesy dinner, I recommend a simple green salad dressed with lime juice, olive oil and a sprinkle of toasted pumpkin seeds.